• Geomechanics and Engineering
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• v.6 no.5
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• pp.437-453
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• 2014

This paper studies the swelling and strength characteristics of unimproved and improved expansive soils in terms of the swell potential, swelling pressure, rate of secondary swelling, unconfined compressive strength and California bearing ratio (CBR). The admixtures used in this study are locally available cement and fly ash. The soils used in this study were taken from the Mae Moh power plant, Lampang Province, in northern Thailand. A conventional consolidation test apparatus was used to determine the swelling of the soil specimen. The optimum admixture contents are determined to efficiently reduce the swelling of unimproved soil. The rate of secondary swelling for unimproved soil is within the range of highly plastic montmorillonite clay, whereas the specimens improved with optimum admixture contents can be classified as non-swelling kaolinite. A soil type affects the swelling pressure. Expansive soil improvement with fly ash alone can reduce swelling percentage but cannot enhance the unconfined compressive strength and CBR. The strength and swelling characteristics can be predicted well by the swelling percentage in this study.

• Nuclear Engineering and Technology
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• v.53 no.8
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• pp.2616-2628
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• 2021

The results of effective irradiation swelling in a wide range of burnup levels are numerically obtained for an inert matrix fuel, which are verified with DART model. The fission gas swelling of fuel particles is calculated with a mechanistic model, which depends on the external hydrostatic pressure. Additionally, irradiation and thermal creep effects are included in the inert matrix. The effects of matrix creep strains, external hydrostatic pressure and temperature on the effective irradiation swelling are investigated. The research results indicate that (1) the above effects are coupled with each other; (2) the matrix creep effects at high temperatures should be involved; and (3) ranged from 0 to 300 MPa, a remarkable dependence of external hydrostatic pressure can be found. Furthermore, an explicit multi-variable mathematic model is established for the effective irradiation swelling, as a function of particle volume fraction, temperature, external hydrostatic pressure and fuel particle fission density, which can well reproduce the finite element results. The mathematic model for the current volume fraction of fuel particles can help establish other effective performance models.

• Nuclear Engineering and Technology
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• v.56 no.2
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• pp.552-557
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• 2024

The actual swelling of AgInCd absorber might exceed the predicted swelling value after years of service in pressurized water reactors, and the chemical and microstructural changes of AgInCd absorber induced by transmutation reactions are the main reason for the swelling acceleration of AgInCd absorber. In the present study, a model for calculating the irradiation swelling of AgInCd absorber in nuclear control rods is developed according to chemical and microstructural changes of AgInCd absorber. In this model, the chemical compositions of AgInCd absorber as a function of the thermal neutron fluence are firstly calculated, and then the volume of AgInCd absorber after irradiation is obtained on the basis of the crystallographic parameters of phases in the AgInCd absorber, and the irradiation swelling of AgInCd absorber is finally calculated. The crystallographic parameters can be obtained by preparing the simulated AgInCd alloys and fitting the experimental data. The model calculating results of irradiation swelling are in good agreement with the actual swelling data in literature. More importantly, the present model can well explain the EPRI results of the acceleration in the diametral swelling rate above 6-8 × 10²⁰ n/cm² and the decrease in the diametral swelling rate above about 2 × 10²¹ n/cm².

• Applied Biological Chemistry
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• v.35 no.5
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• pp.404-409
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• 1992

Hydroxypropylated starches and acetylated starches were prepared by reaction of potato starch with propylene oxide and acetic anhydride, respectively and then degree of retrogradation and swelling power were investigated in different pHs and temperature. The extent of retrogradation determined by glucoamylase method during freeze-thaw treatment and storage in low temperature $(0{\sim}5^{\circ}C)$ showed that modified potato starches were slowly retrograded as the increase of degree of substitution. The order of the retrogradation tendencies in different pHs were pH 4>pH 6>pH 8>pH 10. Retrogradation of hydroxypropylated potato starches were less than that of acetylated potato starches. Swelling power of starches were influenced more by the temperature than by the pH. The order of the swelling power tendencies in different pHs were pH 10>pH 2>pH 8>pH 4>pH 6.

• Preventive Nutrition and Food Science
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• v.14 no.3
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• pp.220-225
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• 2009

In this study, the color value, water solubility, swelling power and sensory evaluation of Dioscorea batatas was examined with the addition of functional additives such as sugar alcohols and organic acids to investigate the browning inhibition and preference of these additives. Treatment with erythritol and citric acid were found to result in the highest hunter L-value, solubility and swelling power relative to the other functional additives. Therefore, erythritol and citric acid were selected as additives for Dioscorea batatas. The Dioscorea batatas containing the mixed additives (erythritol and citric acid) showed higher brightness, water solubility and swelling power than those containing only a single additive. In addition, the color and taste preference determined in the sensory evaluation had higher values when the mixed additives were used.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.163-170
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• 1999

To investigate the effect of adding sugars and lipids on characteristics of cooked rice, the solubility, swelling power, blue value, amylogram and sensory evaluation characteristics of cooked rices with 0.5, 1.0, 1.5, 2.0% level of sugars and lipids additives were measured. The solubility, swelling power and blue value of cooked rice with sugars were increased as the more sugars were added. Those parameters of the cooked rice with isomalto oligosaccharide were higher than sucrose. The solubility decreased as the more lipids were added. The swelling power decreased as the more lipids were added. As the result of amylograph analysis, addition of isomalto oligosaccharide accelerates the gelatinization and retards the retrogradation. In sensory evaluation, the cooked rice with 0.5% level of sucrose and isomalto oligosaccharide were showed better acceptability than the others. In conclusion, the additions of sugars and lipids affect characteristics of cooked rice. Especially, the cooked rice with 0.5% isomalto oligosaccharide was showed the best physiochemical and sensory properties.

• Nuclear Engineering and Technology
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• v.33 no.1
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• pp.62-72
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• 2001

The one-dimensional finite element program was developed to analyze the coupled behavior of heat, moisture, and air transfer in unsaturated porous media. By using this program, the simulation results were compared with those from the laboratory infiltration tests under isothermal condition and temperature gradient condition, respectively. The discrepancy of water uptake was found in the upper region of a bentonite sample under isothermal condition between numerical simulation and laboratory experiment. This indicated that air pressure was built up in the bentonite sample which could retard the infiltration velocity of liquid. In order to consider the swelling phenomena of compacted bentonite which cause the discrepancy of the distribution of water content and temperature, swelling and shrinkage factors were incorporated into the finite element formulation. It was found that these factors could be effective to represent the moisture diffusivity and unsaturated hydraulic conductivity due to volume change of bentonite sample.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.157-160
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• 2001

RS yields and swelling powers of cross-linked RS 4 starches and effects of RS 4 starches on the pasting profiles of RS 4 added wheat starch were measured using RVA. RS yields by AOAC method were different among RS 4 starches and RS levels were higher in low swelling RS 4 starches than moderate swelling RS 4 starches. Swelling power was different with botanical source of starch and preparing procedure of RS 4 starches. The pasting curves of RS 4 added wheat starches showed increasing initial pasting temperature and lower viscosity but the patterns were similar to those of wheat starch. The pasting viscosity pattern of RS 4 added wheat starches was related with swelling power of RS 4 starch.

• Applied Chemistry for Engineering
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• v.16 no.3
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• pp.427-433
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• 2005

The use of the microwave-assisted process for the extraction of effective constituents from ginseng was investigated at various operating conditions. The influence of solvent (ethanol-water, 50% v/v) to ginseng ratio, particle size and applied microwave power on the efficiency of extraction was examined. The microwave extraction system used was custom manufactured so that the intensity of microwave may be varied by using anode-voltage controller. It was found that the ratio of 6 : 1 (vol/mass) gave a good extraction efficiency. Small particle size gave high yield but it caused difficulties in the separation of solvent from the sludge. The higher power was no guarantee of the efficient extraction yield. The more important factor than the employed power was the adequate temperature under sufficient contact time. Using deionized-water as swelling agent, the degree of swelling of ginseng by microwave heating and conventional heating in water-bath was also studied. It was observed that the microwave heating enhanced the swelling much more than the conventional heating. It is believed that this enhanced swelling was responsible for the rapid microwave-assisted extraction rate.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.275-280
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• 2007

The effect of using Korean wheat flour versus Australian wheat flour on noodle quality as a result of differing physical and chemical properties of the flours was investigated. The results provided appropriate technical information for selection of wheat varieties to produce high quality Korean salted noodles. Noodle quality was quantified based on measurement of the appearance and texture of noodles. When consumer preference tests were conducted, a firmer and more elastic texture was preferred for Korean white salted noodles, however, when appearance was included in the consumer tests, noodles made with Australian wheat were favored over Korean wheats. Korean flour was found to produce firmer and more elastic noodles, whereas Australian flour produced brighter, creamier colored noodles. In flour quality tests, Korean flours were found to have a higher setback viscosity and lower swelling power than Australian flour. Additionally, Korean flours had higher water absorption values. Protein content of flour was an important parameter affecting the firmness of Korean noodles, whereas setback viscosity and swelling power were the major determinants of elasticity. Overall, the important parameters for determination of the quality of Korean salted noodles were high setback viscosity, low swelling power, and high protein content.